Composition and Palatability Characteristics of Mild - Cured Hams in Relation to Heating, Cover - Fat,and Marbling

By:

Material type: Text

TextPublication details: March 1967Description: 156A In: Food Technology

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		21;3	Available		JA04810

There are no comments on this title.

to post a comment.